Photo: Monika Grabkowska
Canadian mussel, cod & fennel chowder
11 ingredients
Serves 4
openrecipes
A chowder doesn't need to be casual food, try this version to make it a smarter supper
Estimated Nutrition (whole recipe, rough)
748
Calories
55g
Protein
34g
Fat
58g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg mussels
- 500ml dry cider
- 30g butter
- 200g bacon lardons or streaky bacon , cut into strips
- 2 leeks , cut into rings
- 400g potatoes , peeled and cut into 4cm chunks
- 1 large bulb fennel , trimmed, quartered and cut into thin slices
- 142ml pot double cream
- 400g skinless cod fillet, cut into 4cm chunks (look for MSC certified cod from sustainable stocks or buy farmed)
- a good squeeze lemon juice
- 3 tbsp chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes